How Lalibela Coffee is made

• 01. Green grain purchase

  We cooperate with certified farms and farm cooperatives without intermediaries, we have direct contacts with large suppliers of green coffee with a worldwide reputation, and we also supply commercial varieties and specialties, so we get quality certified raw materials.
  Thanks to reliable partners, we ensure the safety of products during transportation from the very starting point to its final destination.

  More about suppliers
  
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  02. Storage of purchased products

  Storing coffee is a very responsible business, because if the necessary conditions are violated, the beans after roasting will be unsuitable for consumption.
  When storing green coffee beans, the main task is to keep the temperature constant within the range from 10 ° C to 20 ° C, excluding significant fluctuations inside the premises. In our warehouses, this is achieved by thermal insulation and sealing of warehouses.
  The safety stock of raw materials in our warehouses is at least 250 tons. The area of the finished goods warehouse is 600 m², and a system of address storage has been introduced there.

• 03. Cleaning and quality control

  The industrial production of coffee today takes place in several stages, which our production also adheres to.
  First, we carry out the acceptance of grains by types and varieties. Then we take a sample from each batch of coffee for physical, chemical and technical analyzes - an independent accredited testing laboratory operates on the territory of our enterprise, which allows us to prevent low-quality raw materials from being processed.
  The laboratory is equipped with modern equipment for carrying out the necessary tests, such as determining the grain size, checking the physical and chemical parameters and organoleptic characteristics. Already in the laboratory, we check and select the required degree of cleaning and roasting of the beans and draw up the recipe for the future coffee.
  After the conclusion of the testing laboratory on the suitability of raw materials, it goes to primary treatment. For cleaning, we use color separators, the principle of which is the selection of grain with a system of two-sided review of the product.

  

  

  
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  04. Roasting

  During roasting, processes take place that form the organoleptic sensations in the coffee itself. The roasting time depends on the degree, which is determined by the recipe. The main purpose of roasting is to highlight the strengths of the coffee and hide the weaknesses. The employees of our company have sufficient knowledge and experience and are constantly improving them in order to reveal all the facets of the taste and aroma of this drink.
  We work on professional European equipment PROBAT. Our roasting plants have additional cleaning, which completely excludes the ingress of foreign flavors into the coffee.

• 05. Mixing roasted beans

  To obtain new taste sensations, to create a balance between sourness and bitterness, to obtain a rich rich taste and a pronounced aroma, roasted grains are mixed - they create blends. A coffee blend is a mixture of 2 or more types of coffee that differ from each other in taste.
  Our company is meticulous and responsible for the blending process. The variety and richness of recipes makes it possible to make the drink unique and inimitable, the varieties of coffee we use in a blend perfectly complement each other and emphasize the merits of each of them.

  
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  06. Grinding

  When brewing coffee, the extraction process takes place in a coffee machine, a French press or a mug. Extraction helps to reveal the tonic properties, aroma and taste of the drink we love so much.
  The finer the grind, the larger the area of contact between the coffee and the water, and the faster the extraction takes place. The coarser the grind, the longer it takes for the coffee to brew.
  Our production is equipped with industrial mills, which can adjust the degree of grinding, from coarse to finest (Turkish).

• 07. Packaging

  We pack our products in a multi-layer combined film with a special degassing valve - such a valve is able to release excess carbon dioxide from the package and prevent oxygen penetration. The shelf life of our whole grain coffee is 18 months.
  Speaking of ground coffee, it should be noted that after roasting it is left for several hours to completely release carbon dioxide and only then is it packed in a film. This is explained by the fact that ground coffee emits carbon dioxide more intensively than grain coffee. The shelf life of our ground coffee is 12 months.

  Our production
  
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  08. Delivery to partners

  Working with retail chains requires accuracy in document flow, perfect ordering, quick preparation and delivery in accordance with the schedule.
  Our company cooperates with large logistics transport companies, which ensure the impeccable quality of the services provided, deliver products, and the discipline in shipping documents is provided by the specialists of the document management department of Lalibela Coffee LLC.
  Weekly logistics partners of our company carry out pallet delivery of products to retail chains (stores and distribution centers) in more than 180 cities and towns throughout Russia.

  Our partners